In full holiday baking mode and have a little bit of every mix-in left over? Can't get enough of the sweet 'n' salty snacks? Just prefer your cookies with a little bit of everything? We've got you covered! These Kitchen Sink Cookies, inspired by Milk Bar's Compost Cookies®, are a delicious way to use a little of whatever is in your pantry - including the perfect sweet and salty secret weapon: Copper Cow Salted Caramel Coffee.
Copper Cow Kitchen Sink Cookies Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 tbsp corn syrup, agave, honey, or maple syrup
- 2 eggs
- 1/2 tsp vanilla extract
- 1 3/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 3/4 cup mini chocolate chips (or chop up any favorite chocolate you have on hand)
- 1/2 cup mini butterscotch chips
- 2 1/2 tsp Copper Cow Salted Caramel Ground Coffee
- 1 cup potato chips (or another favorite crunchy salty snack)
- 1 cup mini pretzels (or another favorite crunchy salty snack)
In a stand mixer with a paddle attachment, combine the butter, sugars, and corn syrup and cream together on medium-high for 2 to 3 minutes. Add the egg and vanilla, and beat for 10 more minutes.
Reduce speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together - be careful not to overmix! Scrape down the sides of the bowl.
Still on low speed, add the chocolate chips, butterscotch chips, and coffee and mix until incorporated - less than a minute. Carefully mix or fold in the chips and pretzels, taking care to avoid crushing them.
Use a 6 oz. ice cream scoop (use smaller scoop for more, smaller cookies) to make balls of cookie dough and place on a parchment lined cookie sheet. Wrap the pan tightly in plastic wrap and refrigerate for 1 hr to 1 week.
Heat the oven to 375°f. Arrange the chilled dough a minimum of 4 inches apart on parchment- or silicone baking mat-lined sheet pans. Bake for 18 minutes or until cookies have spread and very faintly browned on the edges but are still pale in the center.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. Enjoy!